Dill Rice

5 from 6 votes

This dill rice is simple but full of flavor from bay leaves, cardamom, cloves and fresh dill leaves. Serve with spicy curries or a simple dal.

Prep Time5

Cook Time20

Total Time25

Course: Side/Main Course

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 202kcal

2 teaspoons avocado oil or any neutral oil
4 green cardamom pods (slightly crushed. Use the whole pod and not just the seeds)
6 cloves
2 dried bay leaves
1 cup dill (measure after chopping and pack the cup firmly. You can use the leaves and tender stems)
1 cup basmati rice
2 cups water (or a light vegetable stock)
Salt to taste

Rinse the rice in a strainer until the water runs clear. Set aside.
Heat the vegetable oil in a skillet. Add the cardamom, cloves and bay leaves and saute for a few seconds until the spices are aromatic. This shouldn't take more than 30 seconds to a minute over medium heat.
Stir in the dill leaves. Immediately add the rinsed rice to the skillet and saute it for a minute or two until the strands turn opaque.
Add the water or stock and stir it in. Add salt to taste and taste the water--it should taste a little saltier than you want the finished rice to be.
When the liquid boils, cover the skillet with a tight lid and turn heat down to low. Set the timer for 15 minutes.
About halfway through cooking stir the rice once, then cover again and let the rice cook undisturbed.
Turn heat off and let the rice stand, without opening the lid, for 10 more minutes. Then fluff the rice with a fork and serve.

If using dried dill, use 2 tablespoons. The flavor is not quite as evocative as it would be if you were to use fresh dill, but it would still be delicious.
To make this recipe with brown rice use 3 ½ cups of water or stock and cook the rice for 45 minutes, stirring once halfway through. You can add more dill if you use brown rice--I'd add up to half cup more of fresh dill.
To make this recipe in an Instant Pot, saute the ingredients in the Instant Pot liner with the "saute" function on. Pressure cook at high for three minutes. Let the pressure release naturally or release it manually 10 minutes after cooking has ended.

Storage instructions

Refrigerate: The dill rice can be stored in the fridge for four to five days.
Freeze: Spread the rice on a baking sheet and freeze until cooled thoroughly. Store in a freezer-safe bag or container for up to four months.
Reheat: Reheat the rice in the microwave until thawed and piping hot.